Baked Spinach Artichoke Baguette
Baked Spinach Artichoke Baguette
Ingredients
For the Spinach Artichoke Dip
- 8 ounces mascarpone cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 14 ounces artichoke hearts, canned, drained and chopped
- 10 ounces fresh spinach, cooked, squeezed very dry, and chopped
- 1 1/2 cups shredded mozzarella cheese, divided
For Assembly
- 1 baguette, fresh, about 18-20 inches long, split lengthwise
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the softened mascarpone cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
⏱️ 2 min
- 3
Add the Dijon mustard, dried Italian herbs, salt, and black pepper to the creamy mixture. Stir until all seasonings are evenly distributed.
⏱️ 1 min
- 4
Fold in the chopped and drained artichoke hearts and the well-drained, chopped spinach. Mix gently until all vegetables are incorporated into the dip.
⏱️ 3 min
- 5
Stir 1 cup of the shredded mozzarella cheese into the spinach artichoke mixture until evenly distributed.
⏱️ 1 min
- 6
Place the split baguette halves, cut-side up, on the prepared baking sheet.
⏱️ 1 min
- 7
Generously spread the spinach artichoke dip evenly over the cut surfaces of both baguette halves.
⏱️ 3 min
- 8
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of the dip on the baguettes.
⏱️ 1 min
- 9
Bake for 12-15 minutes, or until the cheese is melted, bubbly, and golden brown, and the baguette edges are lightly toasted.
⏱️ 15 min•🌡️ 375
- 10
Carefully remove the baguette from the oven. Let it cool for a few minutes before slicing into individual serving portions. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Spinach Artichoke Baguette
Ingredients
For the Spinach Artichoke Dip
- 8 ounces mascarpone cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 14 ounces artichoke hearts, canned, drained and chopped
- 10 ounces fresh spinach, cooked, squeezed very dry, and chopped
- 1 1/2 cups shredded mozzarella cheese, divided
For Assembly
- 1 baguette, fresh, about 18-20 inches long, split lengthwise
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the softened mascarpone cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
⏱️ 2 min - 3
Add the Dijon mustard, dried Italian herbs, salt, and black pepper to the creamy mixture. Stir until all seasonings are evenly distributed.
⏱️ 1 min - 4
Fold in the chopped and drained artichoke hearts and the well-drained, chopped spinach. Mix gently until all vegetables are incorporated into the dip.
⏱️ 3 min - 5
Stir 1 cup of the shredded mozzarella cheese into the spinach artichoke mixture until evenly distributed.
⏱️ 1 min - 6
Place the split baguette halves, cut-side up, on the prepared baking sheet.
⏱️ 1 min - 7
Generously spread the spinach artichoke dip evenly over the cut surfaces of both baguette halves.
⏱️ 3 min - 8
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of the dip on the baguettes.
⏱️ 1 min - 9
Bake for 12-15 minutes, or until the cheese is melted, bubbly, and golden brown, and the baguette edges are lightly toasted.
⏱️ 15 min•🌡️ 375 - 10
Carefully remove the baguette from the oven. Let it cool for a few minutes before slicing into individual serving portions. Serve warm.
⏱️ 1 min